Instructions: Cook Time:
1:30

Place the gizzards in a large saucepan with water to cover; salt and pepper to taste. Bring to a boil, and simmer 20 minutes or until the gizzards are done. Drain the gizzards, reserving the broth, and chop them into bite-sized pieces. Skim the broth.

Make a light roux of the flour and butter, then add the garlic. Bring the reserved broth back to a boil, then pour about a cup of the boiling broth into the roux, stirring constantly. When the mixture thickens, gradually pour in enough of the broth to make a cream-soup consistency, stirring constantly. Return the gizzard pieces to the stew, and heat a few minutes.

Serve with challah.

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